Craving something sweet and crunchy? These Keto Cinnamon Toast Pork Rinds turn plain pork rinds into a buttery, cinnamon-sugar-style snack with just four ingredients.

No oven, no air fryer, and no complicated prep. Just toss, coat, and enjoy!

Keto Cinnamon Toast Pork Rinds

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Crispy pork rinds tossed with melted butter and a sweet cinnamon coating for a quick, low-carb snack.

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Prep Time 5

Servings: 4

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

2 oz plain pork rinds
1 tbsp salted butter melted
2½ tbsp granulated 1:1 monk fruit/erythritol sweetener or equivalent
¾ tsp ground cinnamon

Method

Place the pork rinds in a large bowl. Drizzle with melted butter and gently toss to coat.
Mix the sweetener and cinnamon. Sprinkle over the buttered pork rinds in stages, tossing gently between additions until evenly coated. A little dry coating may remain; there’s no need to force it all onto the pork rinds.
Let rest briefly, then enjoy. No baking or air frying needed!

Notes

A little dry cinnamon coating may remain in the bowl; there’s no need to force it all onto the pork rinds.

For best crunch, store sealed and protect from moisture.

Nutritional Information

Serving size: ¼ of the finished batch (4 servings)

Calories: 105
Total fat: 7 g
Saturated fat: 3 g
Protein: 9 g
Total carbohydrates: 8 g
Dietary fiber: Less than 1 g
Sugar alcohols (erythritol): 7.5 g
Net carbs: Less than 1 g

Nutrition Disclaimer

Nutritional values are estimates and may vary based on ingredient brands, substitutions, preparation methods, and serving sizes. Net carbs are calculated by subtracting fiber and erythritol sugar alcohols from total carbohydrates. Values conservatively count all measured coating, although some was left in the bowl during testing.

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A Few Helpful Tips

Choose plain pork rinds. Unflavored pork rinds provide a savory, crunchy base that pairs well with the sweet cinnamon coating.

Coat them gradually. Sprinkle the cinnamon sweetener over the buttered pork rinds in stages, tossing gently for even coverage.

Choose your sweetener. I used a granulated monk fruit and erythritol blend that measures cup-for-cup like sugar. It gave the pork rinds a light cooling sensation that I actually enjoyed alongside the warmth of the cinnamon. Other granulated sweeteners may produce different results.